Dark and Stormy Ice Cream

January 27, 2016

Inspired by one of our favorite drinks, this ice cream has some kick—not just from the rum, but from the ginger. That little burn in the back of your throat is quickly offset by the cold soothing cream, though, so not to worry.

Makes about 11/2 quarts

1 (12-ounce) bottle AJ Stephans or other dry, spicy ginger beer

2 teaspoons peeled and minced fresh ginger (about 1/2-inch piece)

11/2 cups heavy cream

11/4 cups half-and-half

1 vanilla bean, split, or 2 teaspoons
vanilla extract

6 large egg yolks

1/2 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup Gosling’s or other dark rum

Zest of 1 lime, minced

Juice of 1 lime (about 2 tablespoons)

1. In a small saucepan over medium-high heat, combine the ginger beer and fresh ginger, and bring to a boil. Reduce to about 1/4 cup, about 10 minutes. Strain out the fresh ginger and set aside the reduced beer.

2. Meanwhile, in a heavy-bottomed saucepan over medium heat, combine the cream, half-and-half, and vanilla bean; if using vanilla extract, it will be added later, in step 5. Heat until just below boiling, or until you see small bubbles form around the edges of the pan. Remove from heat and add the reduced ginger beer.

3. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the egg yolks, sugar, and ground ginger together until thick and light, 2 to 3 minutes on medium speed. (Or beat by hand with a whisk.)

4. With the mixer on medium speed, gradually add about half of the hot cream, beating until smooth. Pour the contents of the mixer bowl back into the remaining cream in the saucepan, and mix well.

5. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and registers just barely 180°F on an instant-read thermometer, about 15 minutes. Watch carefully, stirring constantly and scraping the bottom of the pan. Do not allow the mixture to boil or go above 180°F, or it will curdle. Remove from heat. Strain through a fine-mesh strainer into a bowl. Scrape flecks of vanilla from the bean into the cream; if using vanilla extract, stir it in at this point. Stir in the salt. Refrigerate for 12 to 24 hours.

6. Heat the rum over medium heat in a small saucepan and ignite (see “All Aflame,” page 276). Cook until the flames die out and the rum is reduced to about 1 tablespoon. Add the lime zest and juice, and chill.

7. Stir the batter well, and freeze in an ice cream maker, following the manufacturer’s instructions. Add the rum-lime mixture in the last 5 minutes of processing. Pack into freezer containers and chill until firm.